A perfect combination of flavours, this dish will make your house smell amazing! See note for a gluten free variation.
Ingredients
1 tbsp vegetable oil
3 lbs chicken pieces, skinned
2 tbsp butter or margarine
3 leeks (white and light green parts only), or 1 small onion, chopped,
2 cups sliced mushrooms
2 cloves garlic, minced
½ tsp each salt and pepper
1 tsp thyme
2 tbsp all purpose flour
1 cup chicken stock
½ cup dry white wine
Instructions
In large frying pan, heat oil over medium-high heat. Brown chicken for ten minutes, turning after 5 minutes to brown both sides. Transfer chicken to plate.
Add butter to pan. Reduce heat to medium and add leeks, mushrooms, garlic, thyme, salt, and pepper. Cook, stirring occasionally, until leeks are softened, about 6 minutes. Sprinkle with flour to coat and cook, stirring, for 1 minute. Stir in stock and wine and boil for 2 minutes.
Return chicken to pan. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until chicken is done, about 25 minutes.
Notes
Thicken the sauce with a slurry of cornstarch and water instead of using flour and use gluten free bouillon if you would like this to be gluten free.
Recipe by Hidden Ponies at https://hiddenponies.com/2013/07/moms-chicken-with-mushrooms-leeks/